不同颜色PE食品包装袋对马铃薯绿化和龙葵素含量的影响

Effect of Different Color Polyethylene Food Packaging Bags on Greening and Steriodal Glycoalkaloids Content of Potatoes

研究不同颜色包装袋对马铃薯绿化和龙葵素含量的影响。结果表明:在自然光照条件下,马铃薯表皮绿化速度和程度以及龙葵素含量随贮藏时间延长而迅速增加;不同颜色包装袋包装可有效控制马铃薯绿化及龙葵素含量的增加,其中绿色和黑色包装袋对其控制效果较优,马铃薯贮藏45d,黑色和绿色包装袋包装的马铃薯叶绿素含量比对照分别降低53.97%和65.89%,龙葵素含量分别降低80.71%和75.89%。

Changes in greening and steriodal glycoalkaloids content of potatoes packaged with different color polyethylene （PE） food packaging bags were investigated during storage under the conditions of 18-22 ℃,40%-60% relative humidity,and even and gentle natural light illumination.Potatoes directly exposed to air were served as control group.Results showed that under natural light condition,the greening speed and steriodal glycoaloid content of control potatoes increased rapidly with prolonged storage time.Different color PE bags could effectively inhibit the greening speed and the increase in steriodal glycoaloid content of potatoes,among which,black and green bags provided the best inhibitory effect and resulted in decreases of chlorophyll content by 53.97% and 65.89% and decreases of steriodal glycoalkaloids content in potatoes stored for 45 d by 80.71% and 75.89%,respectively,when compared to direct exposure to air.